Decadent Oreo Cookies & Cream Cheesecake with Caramel Macchiato Topping

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Ingredients

• For the crust:
• 24 Oreo cookies, crushed into fine crumbs
• 6 tablespoons unsalted butter, melted


• For the filling:
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 1 cup Oreo cookie crumbs


• For the topping:
• 1 cup heavy cream
• 1/3 cup brown sugar
• 1/4 cup strong brewed coffee or espresso
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Make the crust: In a medium bowl, mix the Oreo crumbs and melted butter until well combined. Press the mixture onto the bottom of the prepared pan and bake in the preheated oven for 8-10 minutes. Remove from oven and let cool while preparing the filling.
3. Make the filling: In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth and creamy.
4. Gradually add the sugar and vanilla extract, beating until well combined.
5. Beat in the eggs, one at a time, just until blended.
6. Stir in the Oreo cookie crumbs.
7. Pour the mixture over the cooled crust and smooth the top with a rubber spatula.
8. Bake for 40-45 minutes or until the cheesecake is set but the center still jiggles slightly.
9. Remove from the oven and let cool completely on a wire rack. Once cooled, refrigerate for at least 3 hours or overnight.
10. Make the topping: In a medium saucepan, bring heavy cream and brown sugar to a simmer over medium heat, whisking constantly until sugar has dissolved.
11. Remove the saucepan from heat and stir in coffee or espresso and vanilla extract.
12. Let the mixture cool to room temperature.
13. Pour the topping over the chilled cheesecake and smooth it out with a spatula.
14. Refrigerate the cheesecake until the topping is set, at least 1 hour.
15. Once set, remove from the pan and slice into wedges. Serve and enjoy!